Eggs al Forno

This is the dish to serve if you want to impress that special someone you just woke up with.  Al Forno means ’from the oven’, and these little bundles of joy are the perfect little dishes to serve when your loved one comes crawling out of bed.  A few fresh berries on the side, along with a fresh cup o’ coffee….yum!!  This is a great way to start any Saturday morning!

Ingredients

4 individual ramekins

butter

4 slices of sourdough bread (cut to fit into the bottom of the ramekins)

olive oil

1 1/2 cups fontina cheese, shredded

3 pieces cooked bacon, chopped into pieces

6 oz fresh baby spinach, cut into ribbons

4 lg eggs

salt & pepper

1/4 cup parmesan cheese, grated

Directions

Heat oven to 350 degrees f.  Butter the ramekins and insert 1 piece of bread into each ramekin.  Make sure it fits completely into the bottom.  If the piece of bread is too small, place more into the ramekin to fill the space.  If too much, remove some of the bread, as the should be snug.  Drizzle with a bit of olive oil.  Place fontina cheese on top of the bread, then top with bacon.  Place equal amounts of spinach on top of the bacon crumbles.  Gently crack 1 egg for each ramekin and place on top of the spinach. Drizzle with a bit more olive oil, and season with salt and pepper.   

Place the ramekins on top of a baking sheet, and place in the oven.  Bake for about 15 minutes or until the whites are set and the yolk is runny.  Remove and top with equal amounts of parmesan cheese, and serve.

 

Ricotta Fritters

I’m a fritter whore.  If you told me that you had a batch of ‘fritters’, you’d be my best friend forever.  Or until I finish my plate.  It depends how the conversation went. 

Anyway, as you can tell, I perk up at the word ‘fritter’.  It doesn’t matter what kind.  Corn, Apple, Banana, or Ricotta.  It doesn’t matter.  I’m eating them. 

Try this fritter recipe!  And make sure you invite friends or extended family.  Mainly because, after your first bite, you’ll want to eat the whole batch.  You need reinforcements.  Brew up some coffee, and prepare for pleasant conversation, and great nom-nom-noming.  Kinda like the end of a ‘Giada at Home’ episode when she’s sitting in her backyard enjoying something dainty with her ‘friends’.  =)

These fritters are light and crunchy on the outside, and creamy yummy on the inside, and taste hella good either drizzled with honey, or dusted with confectioners sugar.  Or both!! 

Ingredients

3 eggs, beaten

3 tbsp sugar

1 lb ricotta cheese

1 tsp lemon zest

1 tsp vanilla

1/2 cup all purpose flour

1/2 cup cake flour

3 tbsp baking powder

pinch of salt

vegetable oil

confectioners sugar for dusting or honey for drizzling

Directions

 

Combine the eggs and sugar. Once the eggs and sugar are incorporated, add in the ricotta cheese; mix well.  Mix in the lemon zest and vanilla.  In a separate bowl, sift together the flours, baking powder and salt.  Add the wet to the dry, and mix well.  Cover and set in the refrigerator for about an hour.

Heat about 1 1/2 inches of oil in a heavy bottomed skillet to medium-high heat.  Once the oil is up to temperature, drop the batter into the oil; measuring about 1 tsp of batter per fritter.  Don’t overcrowd the pan…do about 5-6 at a time.  Cook until golden brown.  Remove and drain on a paper towels.  Dust with confectioners sugar or drizzle with honey.  Serve immediately.